Try chef Tyler Florence's recipe for Chicken Tortellini Noodle Soup, a family favorite from his complete seven-day menu .
Servings: Serves 4–6
  • 1 whole, roasted deli chicken , deboned and shredded
  • 3 cloves garlic , smashed
  • 2 large carrots , cut in circles
  • 1 medium onion , diced
  • 2 ribs celery , diced
  • 4 sprigs fresh thyme
  • 2 quarts low-sodium chicken broth
  • 4 black peppercorns
  • 1 bay leaf
  • 2 Tbsp. chopped flat-leaf parsley
  • 1 pound cheese tortellini , store bought
  • Kosher salt
  • 1/4 cup finely chopped flat-leaf parsley
  • Parsley stems , for garnish
  • Grated Parmesan , for top of soup
  • 1 crusty baguette , to serve with soup
  • Directions
    Set a large stockpot over medium heat. Add olive oil, garlic and thyme, and gently sauté until fragrant—about 2 minutes. Add carrots, onion and celery. Season with salt, and cook for 5 to 7 minutes. Pour in chicken broth, and add peppercorns, parsley and bay leaf. Bring to a boil, then reduce heat and simmer for 25 minutes.

    Add shredded chicken to the pot of chicken soup and add tortellini. Bring to a boil, and cook for 2 to 3 minutes to allow the flavors to come together. Give it a final season with salt and pepper, and serve in shallow bowls with a small shower of parsley and grated Parmesan. Garnish with a parsley stems, and serve with some torn pieces of crusty bread.


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